What are the benefits of eating yuba for the elderly

Yanba appears to have only a thin layer of skin, but it is processed from soy milk and has the highest nutritional value among soy products.

Nutritional data show that per 100 grams of soy milk, tofu, and yuba, the protein content is 1.8 grams, 8.1 grams, and 44.6 grams respectively; the carbohydrate content is 1.1 grams, 4.2 grams, and 22.3 grams respectively; and the water content is 96 grams, 82.8 grams, and 7.9 grams. It is not difficult to see that yuba is rich in protein and low in water. This is related to the fact that it has been dried during the production process, absorbing its essence and concentrating the nutrients in soy milk.

Bean curd stick has a good brain-building effect and can prevent the occurrence of Alzheimer's disease. This is because the glutamic acid content in yuba is very high, 2 to 5 times that of other legumes or animal foods, and glutamic acid plays an important role in brain activity.

In addition, the phospholipids contained in yuba can also reduce the cholesterol content in the blood and prevent hyperlipidemia and arteriosclerosis; the soybean saponins also have anti-inflammatory and anti-ulcer effects.

Although the nutritional value of yuba is high, some people, such as those with nephritis and renal insufficiency, should eat less, otherwise the condition will be aggravated. Patients with diabetic acidosis, gout patients, or patients taking tetracycline, Youjiangling and other drugs should also eat with caution.

The quality of yuba is divided into 3 levels. The lighter the color, the higher the nutritional value. But be careful when purchasing. Some bean curd sticks that look particularly bright in color may have the chemical substance "diaobaibu" added during the production process, which can decompose toxic substances and harm human health.